4th & Swift may not be the first place you think of when you think “brunch in Atlanta” – but it’s time you add it to your list. Earlier this year, Jay Swift opened his Old Fourth Ward restaurant for brunch, taking the restaurant’s commitment to farm-to-table fare, fresh local ingredients, and all-natural and sustainable farmers into that refreshingly lazy tradition we call brunch – and the menu is one that you will want to be a regular part of your Sunday brunch repertoire.

Slide into a cozy booth for two and toast to a lazy Sunday.

Start your morning off right, with a hand-crafted cocktail from the bar. Try an old favorite or discover a new one from 4th and Swift's mixologist.

We started off our morning with a cocktail from mixologist Kevin Bragg’s list of handcrafted cocktails – if you’re a purist you can order a Bellini or Mimosa, or you can opt for one of 4th & Swift’s signature brunch cocktails. We started with the Engine Room Fizz (Plymouth Gin, Carpano Antica & Dolin Blanc Vermouths, Lemon, Gum Syrup, Peychaud’s Bitters, Soda – rocks) and Angier’s Spring (Woodford Reserve Bourbon, House Apricot Liqueur, Grapefruit Juice, Grenadine, Grapefruit Bitters – rocks).

Engine Room Fizz (on left) and Angier's Spring

Nothing says a leisurely brunch like starting off with a basket of baked goodies – the biscuits, muffins and cinnamon rolls are a perfect start while perusing the menu and satisfying those morning hunger pangs. Housemade jam and sweet butter are perfect complements.

Carb-loading never tasted so good! Biscuits, muffins and cinnamon rolls with housemade jam and sweet butter.

I considered writing an entire post about the Maple Leaf Farm Duck Confit Crêpe (I’m only partly kidding about this – seriously). This is officially on my list of things you must eat in Atlanta.If you don’t find the idea of duck, shallots, thyme, truffle, local honey and macerated blueberries completely heavenly, then make your reservation today and order one…or three. That’s all I have to say about that. You can thank me later…after you’re done licking the plate.

Round two of cocktails, while waiting for the main course: two more of Kevin’s signature cocktails – The Perfect End (High West Double Rye, Dolin Dry & Sweet Vermouths, Punt e Mes, Trio of Bitters – up) and Right Hand of Sleep (Lavender-Infused Vodka, Lemon, Roasted Almond Honey, Smoked Peach Bitters – rocks).

Comfort food is a staple of fall menus, and 4th & Swift’s fall brunch menu is no different. With choices like Tybee Shrimp and Country Ham and Veal Schnitzel on the menu, it wasn’t easy to make a decision, but we managed to settle on two dishes that were at once delicious and unique. My hubby chose Red Flannel Hash (48-hour Brisket, topped with a fried farm egg, served over beets and fingerling potatoes, and topped with Caraway Hollandaise) – I can honestly say this is the first time I’ve met a beet that I actually liked (a true milestone!). I opted for the Crispy Cotachino [sic] and Poached Farm Egg (with fingerling potato hash, Pequillo peppers, and hot mustard aioli) – our server described the cotechino as an Italian sausage made in-house with sour apples and onions, baked 4-5 hours then pan fried. One word: delectable.

Finally, when we felt like we could not eat another bite, dessert came. Trust me on this one: you want to save room for dessert. Whether you choose the Chocolate Pudding Cake (warm drinking chocolate + meringue) or the Warm English Sticky Toffee Pudding (with mango cream – OMG!), your sweet tooth will thank you.